Paradise for gin lovers

Monkey 47 lodge at Brønnum

Brønnum is a bar for curious explorers, unsuspecting guests and cocktail connoisseurs alike. Its majestic interior and historic location makes it a time machine ideal for sensuous exploration of tastes and smells.

The flavor range to be explored at the bar these days is that of the 47 botanicals that goes into the renowned Monkey 47 gin and the recent barrel-cut edition which has been matured in mulberry barrels. Brønnum has prestigeously been granted the only batch of this barrel cut gin to be released in Denmark – 47 bottles to be exact.

The barrel cut gin can be enjoyed in a winter lodge, which has been built in the outdoor yard. With it follows a Monkey47 menu specifically developed for the lodge and solely featuring gin-based cocktails.  It’s safe to say that this is a winter paradise for gin lovers!

A tac team from Cocktails of Copenhagen dropped by to scout out the lodge and put the monkey to the test! We tried the following three cocktails that are well worth a visit and more than a few sips: the Monkey 47 barrel-cut gin old fashioned, a classic Monkey 47 gin Alexander and a monkey 47 sloe gin sling.

Barrel Cut Old Fashioned

Monkey 47 Barrel Cut Old Fashioned from Brønnum cocktail bar The best way to enjoy the limited aromatic barrel-cut version of the Monkey47 is in a clean and honest Old Fashioned. No need to hide behind bar tricks and sophistication. All it takes is just good gin, sugar, bitters and ice. Needless to say, this drink will only be served until the last of the 47 bottles runs out.

6 cl Monkey 47 barrel cut
1 bar spoon sugar
2 dashes angostura bitter

Stirred with ice old fashioned-style and served with an orange twist.

Max’s Favorite Alexander

Max's Favorite Alexender - Monkey 47 gin based Alexander from Brønnum cocktail bar in CopenhagenMax is the monkey in the Monkey47 universe. As such, this Gin Alexander is a tribute to him, with an added exotic twist in the form of banana and coconut. It’s a full and rich dessert experience, much like indulging in a bucket of Ben and Jerry’s. You’ll love it – even if you won’t admit it!

3 cl Monkey 47 classic
3 cl heavy cream
2 cl crème de cacao
1 cl crème de banana
1 cl coco lopez

Shaken hard with ice and served straight up in a cocktail glass. Garnished with grated nutmeg and a monkey on the side.

Sloe Sling

Monkey 47 Sloe Sling from Brønnum cocktail barBar manager at Ruby, Nick Kobbernagel Hovind won the global final of the Peter F. Heering Sling Awards at the Ritz Carlton, Berlin in 2014, by combining Danish cherry heering, Taffel akvavit and sloe gin in a delicious Nordic sling (the panel of judges included cocktail historian David Wondrich and David Rosengarten of Forbes Magazine!).

2 cl Cherry Heering
1,5 Monkey47 Sloe Gin
4 cl Aalborg Taffel Aquavit
3 dashes Peychaud bitters
3 cl lemon juice
1 cl simple syrup
1 small dash egg white
3 cl Soda

Shaken with ice, topped with soda and garnished with a lemon slice and mint sprig.

These are just our recommendations – a full menu of gin-based cocktails are waiting at Brønnum for you to explore!

*About Monkey 47 Barrel Cut

Money 47 ginMonkey 47 Barrel Cut is aged in mulberry tree barrels from the Black Forest in Germany. The highly aromatic mulberry wood is one the most redolent woods available. The unique colour and aroma it yields during maturation result in a deep golden yellow and an elegant hint of subtle sweetness.  Before being filled the new, 110-litre barrels are lightly toasted on the inside, which adds myriad notes to the range of aromas they lend to their contents.

You can visit Brønnum along with a long range of other amazing cocktail bars in Copenhagen during Copenhagen Cocktail Week, which again this year offers guests the opportunity to have a refreshment before or after dinner during Dining Week. Dining Week has the last eight years lured curious, danish “foodies” out dining during week 7. Over the time it has succeeded us to become Northern Europe’s biggest restaurant festival and together with the restaurants Dining Week has made the quietest week for the country’s restaurants into one of the busiest.

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Author image
Thomas Klem Andersen
I believe that true mastery eventually leads to original creation given the right conditions. I love creative cocktails that push the limits of flavor pairing. But I can't deny I have a personal preference for whisky and love everything that is clear and stirred.